Tenderloin Anticucho Yakitori Recipe
glazed with miso anticuchera BBQ and served with crispy Peruvian potatoes.
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Ingredients
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Tenderloin Marinade
Crispy Peruvian Potatoes
Method
Tenderloin Marinade Preparation
- 1
Prepare the Marinade
In a medium bowl, mix together miso paste, soy sauce, honey, minced garlic, grated ginger, lime juice, salt, and black pepper until well combined.
- 2
Marinate the Tenderloin
Cut the beef tenderloin into bite-sized pieces and add to the marinade. Ensure each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
Crispy Peruvian Potatoes Preparation
- 3
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 4
Prepare the Potatoes
Wash and peel the yellow potatoes, then cut them into thick wedges.
- 5
Season the Potatoes
In a large mixing bowl, toss the potato wedges with olive oil, paprika, and salt until evenly coated.
- 6
Bake the Potatoes
Spread the potatoes out in a single layer on a baking sheet. Bake in the preheated oven for 30-35 minutes, flipping halfway through, until crispy and golden brown.
Cooking the Yakitori
- 7
Prepare the Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated beef pieces onto the skewers.
- 8
Grill the Yakitori
Preheat a grill or grill pan over medium-high heat. Grill the skewers for about 3-4 minutes on each side, brushing with any leftover marinade, until cooked to your desired doneness.
Plating
- 9
Serve the Dish
On a serving platter, arrange the crispy Peruvian potatoes and the grilled tenderloin anticucho yakitori. Garnish with chopped fresh parsley.